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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is just one of the many varieties of kebabs available on the streets of Istanbul, where they are often served wrapped in a warm pide (flatbread). At home, they can be served with rice pilaf or wrapped in warm pita bread. Ingredients:
1 cup chopped onion |
1/4 cup fresh lemon juice (about 2 lemons) |
2 tablespoons olive oil |
1 tablespoon minced garlic |
1 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/2 teaspoon black peppercorns |
1/4 teaspoon crushed red pepper |
1 pound swordfish, cut into (1/2-inch) cubes |
1 pint large cherry tomatoes |
4 poblano chiles, seeded and cut into 1-inch pieces |
cooking spray |
Directions:
1. Prepare grill.
2. Place first 9 ingredients in a food processor; process until smooth. Combine the marinade and swordfish in a bowl. Cover and refrigerate 30 minutes.
3. Remove fish from bowl, reserving marinade. Thread fish, cherry tomatoes, and poblano chiles alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork, turning and basting frequently with the reserved marinade.
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